dailyrecipes
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- Joined
- Jul 2, 2005
- Messages
- 64
Rattlesnake Club Barbeque Sauce
1 1/2 c Ketchup
1 tb Molasses
1/2 c Prepared chili sauce
1 tb Red wine vinegar
1/4 c Prepared steak sauce
1 tb Jalapeno pepper; minced
3 tb Dry mustard
1 tb Garlic juice
2 tb Prepared horseradish
1 tb Tabasco sauce
Add hot pepper sauce to taste. (Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve.) I have also made a great brisket that I got general directions for from my cousin in TX who competes in brisket cook-offs. I ate his once and it was fantastic, melted in your mouth. I have tried to duplicate it and have come close. Here it is:
Mix together apple juice, Italian dressing, liquid smoke and inject into brisket (or poke holes in it and marinate in stuff overnight) When you smoke it, wrap it in aluminum foil for at least the first half of smoking time. This is the secret to being tender. Unwrap for the last hour or two to brown. Serve with barbecue sauce.
1 1/2 c Ketchup
1 tb Molasses
1/2 c Prepared chili sauce
1 tb Red wine vinegar
1/4 c Prepared steak sauce
1 tb Jalapeno pepper; minced
3 tb Dry mustard
1 tb Garlic juice
2 tb Prepared horseradish
1 tb Tabasco sauce
Add hot pepper sauce to taste. (Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve.) I have also made a great brisket that I got general directions for from my cousin in TX who competes in brisket cook-offs. I ate his once and it was fantastic, melted in your mouth. I have tried to duplicate it and have come close. Here it is:
Mix together apple juice, Italian dressing, liquid smoke and inject into brisket (or poke holes in it and marinate in stuff overnight) When you smoke it, wrap it in aluminum foil for at least the first half of smoking time. This is the secret to being tender. Unwrap for the last hour or two to brown. Serve with barbecue sauce.
